So you are not looking for a full-time chef and only need one for a few weeks or a month while traveling or at a summer home. Ryan McSherry is the “it” guy who is ready to take on the roll (last minute availability) . You will find a short question/answer where you will better understand Ryan and his short-term abilities.
There is also a small bio on Ryan below.
Please feel free to reach out to us and we can discuss scheduling Ryan for you. You can also look at is amazing food at liaisonfaire.com and Instagram at https://www.instagram.com/liaisonfaire
Why one week to a month gig rather than a full-time private chef position?
As a Private Chef who works for a wide variety of families through the year, I enjoy being dynamic and flexible to meet the needs of each individual client. As a freelancer, I am able to continue learning and growing with each new placement, as well as travel extensively between bookings, learning the cuisines of the world. Finally, with shorter bookings, every day has the feeling of a “Special Occasion” for the clients and myself.
What are a few items that help you prepare for your arrival to make it an easier start for all parties involved?
In addition to the basics: a very detailed Preference Sheet and a bottle of VERY high quality Olive Oil, I always pack my collection of imported Italian pasta-making tools. Obviously, everyone loves handmade Pasta, but I also love surprising guests with unexpected dishes, such as homemade Japanese or Chinese style noodles for dishes like Ramen or Dan-Dan.
You say you wear many hats.
What are some other duties you have assisted with while working a short term gig (non chef related)?
Beyond the basic duties as a Private Chef (preparing delicious meals and keeping the kitchen pristine), I have found myself assisting in a myriad of other was, as an extension of the hospitality I provide. With some clients, this has meant letting their little children sit with me while I prepare meals and teach them to recognize fruits and veggies. For other clients who are older or may have issues with mobility, I have made extra trips to the pharmacy and sat with the client to ensure they are taking their medicine properly, as well as to provide general comfort and familiarity during hard times. Even as a Chef, I believe that hospitality always comes first, inside of the kitchen and out.
Chef Ryan McSherry grew up in a small, antebellum Georgia town, surrounded by history and farms. Hailing from an “industry” family, Ryan spent his childhood learning to make salsas from the family pepper plants, and sneaking chocolate sauce into pots of home-brew beer. Once he no longer needed milk crates to see over the stove, Ryan started working for the family catering company.
As a typically rebellious teenager, Ryan discovered the writings and shows of Anthony Bourdain, and started seeing food less as a job and more of a calling. Inspired by the artistry behind fine dining, Ryan moved to Miami at the age of 19 to chase the “Chef Dream.” Ryan intended on formally attending culinary school, however, he ended up working his way into Miami’s best restaurant at the time, Michael’s Genuine Food & Drink. Once there, Ryan learned that good cooking is not about taking courses or memorizing recipes; it’s about connecting people and expressing true hospitality. With the advice of his Chef and mentor, Ryan decided to forgo culinary school, instead opting to work his way through the incredible MGFD kitchen. Many times, Ryan could be found spending his days off working in other Miami kitchens to expand his palate.
As his obsession with food grew, Ryan moved from Miami to New Orleans, then on to Atlanta and finally to Nashville, learning and advancing through the kitchen hierarchy at every stop. Never satisfied with specializing in just one cuisine, Ryan pushed himself to train in French, Indian, Latin American, Southern, and Italian cuisines. Along the way, Chef Ryan dedicated years to making handmade pasta, which is still a favorite of his many clients today.
As a private chef, Ryan is currently based in Nashville, but he travels far and wide for his clients. Chef Ryan divides his professional time working as a personal in-home chef for the elite of Washington DC and Bar Harbor, ME, and conducting elaborate “Tasting Menu” dinner parties across the country. Known for his passion, professionalism, and flexibility, Chef Ryan McSherry is an ideal candidate for your vacation, travel or yacht needs.
